Korma Shrimp and Roasted Veggies

Korma Shrimp and Roasted Veggies

1 medium Egg plant chopped
2 medium Zucchini chopped
2 large Yams peeled and chopped
1 Red Bell pepper chopped
1 Yellow Bell Pepper chopped
8 Garlic cloves
1 medium Red Onion chopped
Handful Fresh basil Julienned
1 lb shrimp peeled and deveined
1 Jalapeno pepper sliced
1 cup cherry tomatoes or canned diced tomatoes
2 Tbsp. Korma Curry paste
1 16 oz. Can Coconut milk
Sea Salt to taste
Black pepper to taste
2 Tbsp. Coconut Oil

Pre-heat oven to 400 degrees. Place yams in a baking dish and season with salt, pepper and extra virgin olive oil. Put them in the oven and allow them to roast for 10 mins. before placing the rest of the veggies in the oven. Yams are a tough root vegetable and require a little longer cooking time than the other vegetables.  Place the other chopped veggies; egg plant, zucchini, red and yellow bell pepper, garlic, red onions, and Jalapeno pepper on a cookie sheet, season with salt, pepper and olive oil and place into the oven. Allow the yams to cook for a total of 30-40 mins. and the rest of the veggies to cook for 20-25 mins. or until the edges begin to char a bit. In the mean time, peel and devein the shrimp, set aside. In a large, deep pot, melt the coconut oil over a medium flame. Add the tomatoes and allow to cook until they begin to burst. Add the Korma Curry paste and stir for a few seconds. Stir in the coconut milk, add the shrimp, basil and all the roasted veggies and yams. Stir until the veggies are evenly coated with the curry sauce. Turn heat to low. Add salt and pepper to taste, cover and a let simmer for about 20 mins. stirring occasionally. Once the shrimp turn pink and plump, turn off the heat and let stand for about 10 mins. then you are ready to serve!

Heads up! You may have a lot of roasted veggies depending on their size. I put some aside and used them for salads and as a side to complement chicken and fish.

Tip #1: To save yourself time, ask your fish monger to peel and devein the shrimp for you before bringing them home from the store.

Tip #2: Serve this dish with cous cous or my Saffron Jasmine Rice.

Tip #3: When you get tired of eating the Korma with rice, turn them into delicious Curry Pockets. Click here for the recipe.

Wine pairings:

•    Viognier
•    Zinfandel
•    Pinot Grigio
•    Riesling



3 Comments on “Korma Shrimp and Roasted Veggies”

  1. January 20, 2012 at 9:12 pm #

    so yummy, except can i subsitute tofu for the shrimp and how should i cook it? also, could you do a piece on how to pick out the best fruits and vegetables? i never know how to tell what is ripe so maybe if i had a list to remind me what to look for that would be awesome!


  2. January 21, 2012 at 1:24 am #

    Hey Mariel. After heating the coconut oil in the pot, you would stir in the tofu and saute until it browns on all sides. Then you can add the tomatoes and curry paste and follow the recipe from there. If you want that shrimp like flavor, try using Vegan Shrimp by Vegetarian Plus. Here’s a link http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=VUS. I will definitely do a video on how to pick produce on my next trip to the market. Stay tuned. Thanks for subscribing!


  3. D
    January 21, 2012 at 3:11 am #

    “Yay and yes, please,” to the vid on choosing produce. Especially avocados.


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